Aroma compounds production by solid state fermentation, importance of in situ gas-phase recovery systems.
作者： Sophal Try , Andrée Voilley , Thavarith Chunhieng , Joëlle De-Coninck , Yves Waché
DOI: 10.1007/S00253-018-9157-4
关键词:
摘要: Flavour and fragrance compounds are extremely important for food, feed, cosmetic pharmaceutical industries. In the last decades, due to consumer's increased trend towards natural products, a great interest in aroma has arisen detriment of chemically synthesised ones. Recently, solid state fermentation (SSF) been applied production many metabolites. Aroma can be produced by SSF with higher yield compared submerged (SmF). processes, matrix or headspace, but they lost stripped when aeration is required. This review focuses on processes special highlight situ systems recover volatiles released gaseous phase aeration. Following brief presentation specificities concerning choice microorganisms used compounds, bioreactor aspects, factors affecting gas recovery aerated bioreactors discussed.
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